Chef Shawn McClain - ARIA Resort & Casino - ARIA Resort ... · All menus and pricing subject to...
Transcript of Chef Shawn McClain - ARIA Resort & Casino - ARIA Resort ... · All menus and pricing subject to...
All menus and pricing subject to change • Group Dining Department: [email protected] 702.590.8638 Fax 702.669.6374 3730 Las Vegas Boulevard South Las Vegas, Nevada 89158
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Chef Shawn McClain
Shawn McClain has a knack for balancing innovative concepts with tradition and sensibility. His spirited, creative American menu takes the seasons as its departure point, tapping the freshness of California’s fertile environment to produce elevated flavor combinations with Mediterranean undercurrents.
McClain first broke onto the national scene at Trio restaurant in Evanston, earning four stars from both the Chicago Tribune and Chicago Sun-Times. He left to open spring in 2001, which served as his homage to seafood and was nominated for the James Beard Foundation’s Best New Restaurant Award. McClain was named Esquire magazine’s Chef of the Year.
By 2004, McClain opened Green Zebra, lauded by The New York Times, Bon Appétit, Food & Wine and several other prestigious publications. McClain eventually found his way to the bright lights of Las Vegas. At Sage in ARIA Resort & Casino, he changed focus once more with a New American menu built on the irresistible freshness of California’s local harvests.
REFINED, CONTEMPORARY AMERICAN CUISINE WITH AN EMPHASIS ON SEASONAL MEAT, SEAFOOD AND VEGETABLES
GENERAL INFORMATIONChef/Partner Shawn McClain
Executive Chef Richard Camarota
Seating Capacity 112 main dining room seats 49 lounge seats 55-seat private area
“The James Beard Award winner brings his distinctive style to a spirited New American menu laced with strong Mediterranean flavors.”
- Andrea Kahn Los Angeles Times
Las Vegas Travel Guide
All menus and pricing subject to change • Group Dining Department: [email protected] 702.590.8638 Fax 702.669.6374 3730 Las Vegas Boulevard South Las Vegas, Nevada 89158
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RESTAURANT INFOSage is James Beard Foundation Award-winning Chef Shawn McClain’s first venture outside of Chicago. Introducing his distinctive style to ARIA, Chef McClain combines farm-to-table produce, artisanal meat and sustainable seafood with an emphasis on simple, clean flavors and seasonal ingredients. Sage’s award-winning cocktail program visits America’s classic libations and rewrites them with a contemporary edge through natural ingredients and limited-production boutique liquors. The 112-seat dining room and 49-seat lounge display a seductive and comfortable elegance. Designer Jacques Garcia, known as much for his opulent French style as his pure-form minimalism, echoes Chef McClain’s culinary sensibility with a refined, modern aesthetic brimming with character and whimsy. Hand-painted murals by Paulin Pâris offer reinterpretations of famous early modernist paintings.Ever raising the bar, Sage combines a brilliant culinary team, an ideal location near ARIA’s main entrance and a sophisticated design into a knockout experience that carries comfort to a new level of chic.
SIGNATURE DISHESFoie Gras Crème BrûléeBellwether Farms Sheep Milk Ricotta GnocchiRoasted Maine Day Boat ScallopsBelgian Ale-Braised Short Ribs
All menus and pricing subject to change • Group Dining Department: [email protected] 702.590.8638 Fax 702.669.6374 3730 Las Vegas Boulevard South Las Vegas, Nevada 89158
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MENU A $90 PER PERSON
FIRST COURSEHEIRLOOM CARROT SALADFeta Cheese, Pine Nuts, Lemon Date Purée Tarragon Vinaigrette
Or
ENGLISH PEA SOUPSmoked Carrot, Confit Onion, Bacon
SECOND COURSEWILD MUSHROOM RISOTTOParmesan Cheese, Black Truffle
Or
SHELTON’S FARM CHICKEN BREASTSunchoke, Chantelle, Sauce Vin Jaune
Or
SNAKE RIVER FARMS KOBE FLAT IRON STEAKSmoked Potato Purée, Glazed Heirloom Carrots
THIRD COURSEBAKED ALASKAPistachio, Vanilla Lavender Parfait, Tayberry
Or
CHOCOLATE POT DE CRÈMEGuinness Chocolate Cake, White Chocolate Cream, Oreo
MENU B $100 PER PERSON
FIRST COURSEHAMACHI CRUDO SALADSmoked Coconut, Cherry Bomb Radish, Soy Ginger Dressing
Or
HEIRLOOM CARROT SALADFeta Cheese, Pine Nuts, Lemon Date Purée Tarragon Vinaigrette
Or
WAGYU BEEF TARTARE Crushed Caper Aïoli, Slow-Poached Egg, Crispy Chocolate
SECOND COURSEWILD MUSHROOM RISOTTO Parmesan Cheese, Black Truffle
Or
ENGLISH PEA SOUPSmoked Carrot, Confit Onion, Bacon
THIRD COURSEMAINE DAY BOAT SCALLOPSBraised Oxtail, Wild Mushrooms, Salted Caramel Reduction
Or
BRAISED VEAL CHEEKSPickled Veg, Herb Spaetzle, Paprika Jus
Or
SNAKE RIVER FARMS KOBE FLAT IRON STEAK Smoked Potato Purée, Glazed Heirloom Carrots
FOURTH COURSEBAKED ALASKAPistachio, Vanilla Lavender Parfait, Tayberry
Or
CHOCOLATE POT DE CRÈMEGuinness Chocolate Cake, White Chocolate Cream, Oreo
Menu prices do not include beverages, tax or gratuity.Menu changes based on seasonal availability of local ingredients.
Vegetarian meals can be prepared with advance notice.
All menus and pricing subject to change • Group Dining Department: [email protected] 702.590.8638 Fax 702.669.6374 3730 Las Vegas Boulevard South Las Vegas, Nevada 89158
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MENU C $120 PER PERSON
FIRST COURSEHAMACHI CRUDO SALADSmoked Coconut, Cherry Bomb Radish, Soy Ginger Dressing
Or
WAGYU BEEF TARTARE Crushed Caper Aïoli, Slow-Poached Egg, Crispy Chocolate
Or
FOIE GRAS CRÈME BRÛLÉE Shaved Torchon, Cocoa Nibs, Salted Brioche
SECOND COURSEWILD MUSHROOM RISOTTOParmesan Cheese, Black Truffle
Or
ROASTED DAY BOAT SCALLOPSBraised Oxtail, Wild Mushrooms, Salted Caramel Reduction
THIRD COURSEBRAISED VEAL CHEEKSPickled Veg, Herb Spaetzle, Paprika Jus
Or
SNAKE RIVER FARMS PRIME NY STRIPBeef Marrow, La Ratte Potatoes, Glazed Maitake Mushrooms
Or
FRESH FISH SELECTION
FOURTH COURSEBAKED ALASKAPistachio, Vanilla Lavender Parfait, Tayberry
Or
CHOCOLATE POT DE CRÈMEGuinness Chocolate Cake, White Chocolate Cream, Oreo
Menu prices do not include beverages, tax or gratuity.Menu changes based on seasonal availability of local ingredients.
Vegetarian meals may be prepared with advance notice.
CANAPÉ MENU
CHOICE OF THREE – $28 PER HALF HOUR PER PERSONCHOICE OF FIVE – $38 PER HALF HOUR PER PERSON
VEGETARIAN
Hazelnut Profiteroles | Brown Butter Fromage Blanc
Wild Mushroom Conserva | Soft Herbs | Taleggio Cheese
Crispy Creamy Potato | Brie | Marcona Almonds
Roasted Beet | Goat Cheese | Honey Vinaigrette
Blue Cheese and Fig Crostini | Aged Balsamic | Candied Walnuts
Saffron Arancini | Mozzarella | Parmesan Espuma
SEAFOOD
Vancouver Island Kusshi Oyster | Piquillo Pepper and Tabasco Sorbet
Dungeness Crab Salad | Avocado Purée | Crème Fraîche
Yellowtail Crudo | Smoked Coconut | Soy Ginger Vinaigrette
Ahi Tuna Tartare | Lemon Purée | Macadamia Nut
Chilled Maine Lobster | Calamansi Citrus | Sunchoke
Poached Gulf Shrimp | Green Chickpea Purée | Blood Orange
MEAT
Foie Gras Crème Brûlée | Citrus | Brioche
Crispy Pork Belly | Creamy Polenta | Grilled King Trumpet Mushroom
Oxtail Crostini | Pickled Red Onion | Parsley
Wagyu Beef Tartare | Crushed Caper Aïoli | Olive Oil Toast
Braised Veal Cheek | Paprika Jus | Crème Fraîche
Grilled Wagyu Flat Iron Steak | Broccoli Purée | Sesame Vinaigrette